Annual meeting: 2014
Fields-Topics: P4 Nutrition
Type of talk: Fellows Speed Presentation
After obtaining my degree in Food Technology at the Pontificia Universidad Católica Argentina (UCA) I did my PhD in food chemistry and sensory analysis at the Universidad de Buenos Aires (Argentina) working on analytical chemistry and sensory analysis. During my post-doctoral studies, I continued with the challenge of working on these two fields. I worked on the determination of phenolic content by HPLC and the antioxidant capacity of a particular product: freeze-dried wine. I had the opportunity of doing this at the Ecole Superieure d’Agriculture d’Angers (ESA). At the same time, I continued working on sensory evaluation, particularly in the development of evaluation techniques (e.g. comment analysis, progressive profile) in collaboration with colleagues from ESA and the Centre des Sciences du Goût et l’Alimentation, CSGA (Dijon). As a result, I devoted more time to the area of sensory analysis where the development and validation of new methodologies is crucial to better understand food perception and consumer preferences. Thanks to the AgreenSkills fellowship, I further developed the Temporal Dominance of Sensations (TDS) methods towards the understanding of food pairing, as a member of the ChemoSens platform at the CSGA. After my fellowship was completed, I was invited to continue to develop this line of work with the same team during 2 months in 2017 and 3 months in 2018, giving continuity to the project that began thanks to the AgreenSkills program. Moreover, I am currently in charge of giving the Sensory Science course at UCA and I work as an assistant researcher for CONICET, Argentina.
Wine and cheese are fermented products with a complex chemistry. They have long been consumed together but there is still no proof on how one influences the sensory perception of the other and why there are “good” or “bad” combinations. The present work aims to understand wine/cheese interactions affecting the basic tastes and mouthfeel using a dynamic sensory approach to study the changes in perceived sensations and in preference. The main aims are: 1.Finding wine-cheese combinations to study inhibition and masking effects. 2.Developing multi-bite/multi-sip techniques based on Temporal Dominance of Sensations (TDS) identifying the different dominant attributes along consumption. 3.Developing a multi-bite/multi-sip protocol for evaluating consumer preference. 4.Correlating dominant attributes and preference.
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